Native Egusi soup (lumpy)

40
18475

Native Egusi Soup (Lumpy)

Serves 6-7
Prep time 1 hour
Cook time 1 hour
Total time 2 hours
Meal type Soup
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Region Nigerian
My mum being an Ilesha woman does not joke with her native egusi soup just like every typical Ilesha woman out there. Her Egusi soup is one you eat and it remains ever green in your heart (oh yes!). For my mum, tomatoes in her native lumpy egusi soup is a NO NO, crayfish must be placed whole if she is to use any as she would say it interferes with the texture and final outcome of the egusi color when grinded. But usually she adds no crayfish and for sure that would be the last thing on your mind as you eat her egusi soup lol. And then she always emphasizes on very scanty leaves with freshly washed bitter leaf a must (but in very little quantity). Sometimes she makes a point by adding fresh Iru as well (but i am not an iru fan). Iya Risi would stress that you have to use orishirishi meat to make it special (but i think thats just the yoruba woman in her speaking lol). Let me share my mum's recipe with you that you can take to the bank and cash some money! hahaha....

Ingredients

  • 15 Seeds scotch bonnet pepper
  • 5 Seeds Shombo
  • 1 large onions
  • 2 Cooking spoon full palm oil
  • sprinkle bitter leaf (washed and squeezed)
  • ugu leaves (sliced)
  • seasoning
  • salt
  • 5 cups Egusi (dry powder)
  • cowleg/cow skin/beef
  • stockfish/dryfish

Note

My mum being an Ilesha woman does not joke with her native egusi soup just like every typical Ilesha woman out there.
Her Egusi soup is one you eat and it remains ever green in your heart (oh yes!). For my mum, tomatoes in her native lumpy egusi soup is a NO NO, crayfish must be placed whole if she is to use any as she would say it interferes with the texture and final outcome of the egusi color when grinded. But usually she adds no crayfish and for sure that would be the last thing on your mind as you eat her egusi soup lol. And then she always emphasizes on very scanty leaves with freshly washed bitter leaf a must (but in very little quantity). Sometimes she makes a point by adding fresh Iru as well (but i am not an iru fan). Iya Risi would stress that you have to use orishirishi meat to make it special (but i think thats just the yoruba woman in her speaking lol).
Let me share my mum's recipe with you that you can take to the bank and cash some money! hahaha....

if you prefer your egusi whiter then use less palm oil

Directions

Step 1
blend just the pepper and onions together and set aside
Step 2
put the dry powdered egusi in a deep bowl and add little salt and very tiny diced onions.
Step 3
then add very little water to make a strong mold. It should feel like the texture of puff puff.
Step 4
continue molding and squeezing until you start to feel and see the oil from the egusi. Like you can see the oil in-between my fingers as i squeezed the molded egusi in my palm.
Step 5
then mold together and set aside in the bowl
Step 6
add your well seasoned meat stock in a pot
Step 7
then pour in the blended pepper mix
Step 8
add the palm oil
Step 9
and allow to boil for 5minutes
Step 10
then start cutting your egusi in molded big balls and dropping in the pot.The liquid in the pot should be enough to submerge the entire balls. (DO NOT STIR)
Step 11
cover the put and allow to bowl for 5 minutes, then reduce the heat and continue boiling for 10-15minutes until the egusi balls look fluffy and whitish.
Step 12
gently use the back of your spoon to press down on one ball and if it feels fluffy, then its ready. taste for seasoning at this stage but do not add now if it is not enough from your meat stock.
Step 13
the mixture should be slightly thick at this stage. then sprinkle in the bitter leaf
Step 14
add the ugu leaves without stiring
Step 15
pour in your parboiled meat without stiring still
Step 16
and dried fish or parboiled stockfish. Then at this stage add more seasoning if it is not enough.
Step 17
then gently stir all together and allow to cook for 1-2 minute.

40 COMMENTS

  1. I will definitely try this out. I normally blend my onions and mix it with the egusi. I love your method too. It looks really inviting.

  2. I was about sending a message to you via messenger on how to make lumpy Egusi soup,then i decided to try out google first ,just then your post popped up and i went straight to read it,I’m so using your method right away…. Cooking with seki has come to stay and you are one great cook i would love to meet soon…Much love!!!

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